Doing a dessert for a small dinner party tomorrow and have a rough idea, needs refinement: ready-made shortcrust tartlet shells, chevre, creme fraiche and lemon. Suggestions?
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Topped with figs in a port reduction?
You could do a lemon curd layer over the chevre and creme and then a bit of burnt sugar on top.
sliced plums and a walnut-thyme streusel?
hardlikearmour is a trusted home cook.
How about a riff on this: http://www.epicurious.com...
yes, do figs! Here's a really nice one, and I bet you could sub your chevre for the mascarpone: http://www.food52.com/recipes...
Thanks, everyone, for the input. In the end, I kept it simple and did this variation on my grandmother's baked cheesecake.
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